"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Stuffed Cabbage Recipe

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This recipe for Stuffed Cabbage, by , is from The Matterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jo Matterson
Added: Thursday, February 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large head of cabbage
1 lb. ground pork
1 lb. ground beef
1 lb rice (washed and uncooked)
3 large onions - chopped
1/2 cup butter
salt and pepper
2 quarts tomato juice
After cooking add this to finish:
1/2 cup sour cream mixed with water
1/2 cup sour cream
water

Directions:
Directions:
Clean and core cabbage and place in a large pot of boiling water. Loosen leaves and remove as gently as possible so as not to tear holes in leaves. Shave thick rib off of each leaf and place shavings in bottom of pot to be used for cooking cabbage rolls.
Cook onions in butter and mix with meats and rice.
Salt and pepper to taste.
Roll about 1/3 cup of mixture into an elongated ball and wrap with cabbage leaf tucking end into roll to seal. Place in pot with shavings and cover with tomato juice ( add water to fill pot). Place on stove and bring to a boil. reduce heat to simmer. cook for 1 1/2 hrs. or until rice is done.
When cooking is complete mix sour cream w/ enough water to easily pour into pot. First mix juice from pot with sour cream mixture. (This will keep it from curdleing. Then slowly add sour cream to pot, gently shaking pot to mix juices. When well mixed remove from burner and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 1/2 hrs
Personal Notes:
Personal Notes:
This was one of my grandmother's (Barbola Veselovsky) Sunday meals. She never knew how many would be there, but she was prepared for a crowd.

 

 

 

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